Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked.
The name filo (phonetic) or phyllo (transliteration) comes from Greek φύλλο ‘leaf’.
The origin of the practice of stretching raw dough into paper-thin sheets is unclear, with many cultures claiming credit.
Some claim it may be derived from the Greeks; Homer’s Odyssey, written around 800 BCE, mentions thin breads sweetened with walnuts and honey. In the fifth century BCE, Philoxenos states in his poem “Dinner” that, in the final drinking course of a meal, hosts would prepare and serve cheesecake made with milk and honey that was baked into a pie.
Filo dough is made with flour, water and a small amount of oil. Homemade filo takes time and skill, requiring progressive rolling and stretching to a single thin and very large sheet. A very big table is used, preferably with a marble top. If the dough is stretched by hand, a long, thin rolling pin is used, with continual flouring between layers to prevent the sheets from sticking to one another.
I simply cannot imagine all the work that would go into a homemade version of this crispy, flaky, culinary prestidigitation!
In modern times, mechanical rollers are also used. Prior to World War I, households in Istanbul typically had two filo makers to prepare razor thin sheets for baklava, and the relatively thicker sheets used for börek. SO MUCH WORK!!!!
Thus, for this Middle Eastern – Italian inspired “lasagna,” (a baked Italian dish consisting of wide strips of pasta cooked and layered with meat or vegetables, cheese, and tomato sauce), frozen pre-made layers of crispy, crunchy, delicate filo dough hold the Italian sausage, red sauce, spinach-ricotta, and Italian cheese blend layers we all love in our hearts.
Spinach Sausage Filo Lasagna
Call it Greek. Call it Middle Eastern. Call it Lasagna.
Call it a super delicious layer bake!
Spinach Sausage Filo Lasagna
1 pkg. frozen filo/phyllo dough, thawed (follow box instructions about keeping covered while working)
1 lb. sweet Italian sausage
16 oz. marinara sauce
1 Tbs. olive oil
1 small yellow onion, finely chopped
2 cups fresh baby spinach
16 oz. ricotta cheese
sea salt and pepper
1 cup Italian cheese blend, grated
1 cup Parmesan cheese, grated
Preheat the oven to 400 degrees.
In a medium pot, brown the Italian sausage, breaking apart with the back of a spoon, allowing the fat to render.
Once fully cooked and well crumbled, add the marinara sauce and reduce to a simmer. Cook for several minutes before removing from heat and setting aside.
In an another pan, heat the olive oil and sauté the onion with sea salt and pepper until translucent and soft. Add the fresh spinach, cover, and wilt the greens. Stir frequently. Once the spinach is limp, stir in the ricotta cheese and add any additional salt and pepper, as desired.
To assemble:
Layer a few sheets of thawed filo dough on the bottom of a square baking dish.
*Feel free to brush with melted butter (every few layers) for a super rich, crispy, and decadent option.
Top with the spinach ricotta mixture and then another few layers of pastry.
Layer the Italian blended cheese on top of that, along with another few sheets of pastry.
Top that with the Italian sausage and marinara mixture and a final few layers of pastry.
Finally, sprinkle the grated Parmesan over the top of that.
Bake for 20-25 minutes, until the cheese topping is bubbly brown and the visible filo dough is brown and crispy.
Remove from the oven and cool for several hours (or overnight – lasagna flavors are best melded overnight and then reheated) before slicing and serving.
A hefty dose of olives and fresh tomatoes on the side suit both the Italian and Middle Eastern spirit of this amazing and easy dish. 😋
